4. Remove vegetables and cool for several minutes. Transfer to a food processor and process for about 10 to 15 seconds.

5. Meanwhile, add chicken stock, bay leaves, and butter to a large pot and bring to a boil. Add puréed tomato/basil/onion/garlic mixture and stir to combine. Bring to a second boil. Reduce heat and add cream. Taste and adjust spices according to personal preference. Serve immediately with crusty bread, or grilled cheese.